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| butternut squash "french fries" | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 20 min- Bake 40 min Difficulty: easy Serving Size: 5oz |
1/2 butternut squash kosher salt |
| Preparation: | |
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Serving Size: 5 oz., uncooked Calories: 65 Fat: 0g Sodium: 486mg (includes salt) Carbs: 16.5g Fiber: 4g Sugar: 3g Protein: 1g | |
| Instructions: | |
| Pre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, slice it in half. Then cut it up into french fry shapes. We like to use a crinkle cutter to make authentic looking crinkle cut fries, but they'll work any way you slice 'em. Place on a cookie sheet sprayed with non-stick spray. Cover lightly with kosher salt (regular salt works, too, but we prefer kosher). Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process. Fries are done when they are starting to brown on the edges and get crispy. Serve with ketchup, or however else you enjoy fries or sweet potato fries! | |
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